Snickerdoodle Cheesecake Blondie Bars (Paleo)

Some days I have a lot on my mind & an endless to-do list, and a "food is fuel" mentality. I prep breakfast & lunch, make a simple, nutritious dinner, and do minimal snacking. I drink a lot of water & take all of my supplements.

Good thing for you guys is, while I have more of those days than I'd like to admit... those are also the days where I dream up stuff like this.

Because who doesn't want a Snickerdoodle Cheesecake Blondie with their coffee at 5:30 AM, or as a pre-workout snack after work, or as a "you were good and acted mostly like an adult today-- have a treat before bed" type of thing?

When you've got something on hand that tastes like this, and is filled with ingredients that are actually good for you- there's no need to say no. Just say yes: to the perfectly chewy snickerdoodle blondie base, the creamy dairy-free cheesecake layer, & to a little extra cinnamon sugar sprinkled on top. You earned it. ;)

Ingredients:Snickerdoodle Blondie Base

3/4 cup almond butter

1/4 cup honey

1/4 cup coconut sugar

1 egg

2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp baking soda

pinch of sea salt

Cheesecake Layer

1 1/2 cups raw cashew pieces, soaked (overnight if you have patience, or at least a couple of hours)

2/3 cup full fat coconut milk

1/3 cup honey

2 Tbsp coconut oil

2 Tbsp lemon juice

1 Tbsp coconut or tapioca flour

2 tsp vanilla extract

pinch of sea salt

Topping

1 Tbsp coconut sugar

1 tsp cinnamon

Directions:

Preheat the oven to 350ºF. Line a 9" square baking dish with parchment paper and set aside.

Combine the "Snickerdoodle Blondie" ingredients in a mixing bowl, and pour into the lined baking dish. Bake at 350ºF for 18 to 20 minutes, or until light brown and almost set. Remove from the oven & allow the dish to cool.

In a blender or food processor, combine the "Cheesecake" ingredients until the mixture is smooth and creamy. Give it a taste & adjust the flavors if you'd like.

Pour the filling over the Blondie layer. Smooth over the top, then sprinkle with the cinnamon-sugar topping.

Place the dish in the freezer to set for at least 3 hours, or until firm. Slice into 16 squares with a hot, dry knife (I wiped mine off between each slice).

Serve the bars frozen or thawed for 5-10 minutes. Store in the freezer.